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Recipe: Pineapple Pie

Angela MooreSunday, July 03, 2016

When I shared my bake of this Pineapple Pie Recipe on my Instagram and Facebook pages people were surprised and amazed by the recipe. It is not a typical English fruit pie, but a rather tropical creation. It was sweet, fruity, sticky and covered in pastry - what is not to like about that combination!

I love making shortcrust pastry, apart from my mum I make some of the best in the family - ah hem excuse me whilst I blow my own trumpet. But if pastry is not your thing than use pastry from the chiller section of the supermarket.

When making this recipe I found there was an excess of the sticky syrup. In hindsight I think it would of thickened if I had heated it longer but I was worried it would be 2 minutes to long and would catch on the bottom of the pan. Next time I will be braver. For that reason I choose not to add all the sauce into the pastry case, I did not want a soggy pastry bottom. The upside to this was the leftover sauce made an excellent topping for ice cream sundaes or fresh fruit. Alternatively if you have any excess sauce you could put the in the freezer to defrost for another time.

I plan to make this pie again and again, it was so well received and tasted so different to the usual fruit pies I tend to make. I hope that yet again I end up with more sauce than the pie needs as it was so tasty on ice cream. The only photo of a piece of the pie is not one of my best I am afraid, but as you can tell the pie was to celebrate a family birthday so everyone was eager to tuck in.